In a heatproof jug, mix the jello powder with the boiling water until dissolved.
Add the cold water and pineapple juice. Put in the fridge for about an hour, until starting to set but not set yet.
Add the fruit, evenly scattered through the jello (if it immediately falls to the bottom, put it back in the fridge to set a little more).
Put back in the fridge until completely set.
On the day before, mix red and lime jello separately with 1 1/2 cups boiling water each.
Chill.
The next day, mix lemon jello with 1 cup boiling water; cool 15 minutes.
(The rest of liquid for lemon jello is from the ice cream and crushed pineapple.)
Beat softened ice cream quickly with lemon jello and crushed pineapple so that the mixture is smooth.
Cube the red and lime jello and fold into ice cream mixture.
Pour into a 5-quart mold; put into refrigerator to set.
Yields 15 servings.
0 seconds. Add ice, reseal the shaker, and shake vigorously until
t do not cover the pot.
The chicken will bring up
b>the ready, so when the corn is cut from the cob in the deep bowl, the
eat until translucent.
Add the curry powder, coarsely crushed breyani
n large serving bowl, all the \"Part One\" ingredients, cucumbers last
all bowl or measuring cup, the BBQ sauce, mayo, honey and
Remove all the meat from the cooked chicken. Discard the skin. You can reserve the bones
rge bowl.
Add the meat to the marinade and cover tightly
inutes. Stir in the vanilla. Remove from the heat and set aside
To brine the pork, combine all of the ingredients for the brine in
Place the tuna in the freezer for 10 minutes; this
large bowl thoroughly combine the beef, pork, and veal
ain and rinse.
Heat the butter in a saute pan
et any yolk mixed into the recipe). Spread and press firmly
isk, whip the yolk and
Butter generously a 13 X 9 pan.
Melt butter in saucepan on medium low heat on the stove.
Add miniature marshmallows and stir until melted.
Remove from heat.
Stir in rice krispies.
Press with a wooden spoon into pan.
Let sit for 1 hour or more.
I add another cup of rice krispies to make it a little less sugary.
Prepare Jello following package instructions. Chill until firm. Chop roughly.
In a large bowl, using an electric mixer, whip the cream and powdered sugar until soft peaks form. Chill.
Arrange half the cake slices over the base of a 8 cup serving bowl. Drizzle with sherry.
Top with half the fruit, half the Jello and half the whipped cream. Repeat with remaining ingredients, finishing with a whipped cream layer. Chill, covered, for several hours or overnight. Serve topped with macadamia nuts.
Start jello according to the box.
Reduce the 2nd half of the water by the amount of pineapple juice was in the can.
Blend all in the food processor.
Set in mold.
Unmold and plate before serving.
Be ready for there to be settling of the ingredients, that's part of the fun.